Corn Dough Porridge
Ghana
Rising Cook
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Corn dough porridge is a Ghanaian breakfast, particularly in the south, made from fermented corn dough thinned with water and cooked with grains of selim until thick. It is closely related to koko and to ogi across the border in Nigeria, all built on the same fermented maize. Fermentation is what gives it its character. Corn is soaked, ground and left to sour for several days, which produces a distinctly tangy flavour and makes the grain easier to digest. Fermented corn dough is sold ready made at Ghanaian and Nigerian markets and grocers, in blocks or bags, and making it from scratch takes days rather than minutes. Grains of selim, also called negro pepper or hwentia, is the spice that makes this Ghanaian rather than generic. It is a long dark pod with a smoky, slightly bitter, aromatic flavour, crushed into the water before the corn goes in. The other technique that matters is straining: the dough is slaked with water and passed through a strainer before it meets the heat, which is the only reliable way to avoid lumps. It is served hot with sugar, and often with milk, roasted nuts or coconut flakes.
Corn dough porridge is made from fermented maize and is a breakfast staple in southern Ghana, closely related to koko and to Nigerian ogi. It is flavoured with grains of selim, also known as hwentia or negro pepper.
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Pour the corn dough into a bowl and add 1 cup of water. Mix until there are no lumps in sight.
Strain the corn dough mixture through a strainer and set it aside.
Put a saucepan on the heat, pour in 2 cups of water, add salt, crush the grains of selim into the water and bring to the boil.
After a few minutes, gently pour the strained corn dough mixture into the boiling water while stirring steadily, to prevent lumps forming.
After a few minutes the mixture becomes very thick. Add more water to loosen it, or leave it as it is, depending on your preference.
Serve hot in a bowl with sugar or another sweetener, and add milk, roasted nuts or coconut flakes if you like.
Personal notes from Amanda DadsonBe the first to rate this recipe
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